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Chicken Spinach Curry
I struggled with what to name this recipe as I drew inspiration from several Indian curry dishes. This started out as Chicken Saag, then Saagwala, then Palak.
There are so many variations on what is essentially and simply a Chicken Spinach Curry dish.
Saag vs. Saagwala vs. Palak
After reading up on sources that are way more adept at Indian cuisine like this one. Originally, the term Saag was used as a general term for all Indian curries made of various greens.
Conversely, Palak is specifically spinach greens and curry, which is actually a type of Saag.
One other difference I noticed is that some of these Indian dishes use a yogurt while others use cream.
You could probably use coconut cream interchangeably with the cream in this recipe.
How To Start
- To start your Chicken Spinach Curry first…Dice up chicken breast in 1-2” chunks and place in a bowl or ziploc bag. Combine the cumin, curry, garlic powder and salt. Toss the chicken in these spices and let sit for at least 5 mins.
- Heat a large dutch oven or heavy pot over medium heat and add 1 tbsp olive oil. Add in the onion and serrano chiles, then stir and cook to soften, about 2-4 mins.
- As the onions are softened, heat a separate skillet with 1 tbsp olive oil. Add the chicken to this separate skillet and brown on all sides for 3-6 minutes. Turn off heat so as to not overcook.
Next Step…
- Turn your attention back to the onion mixture…Next add in the garlic and ginger to the softened onion and chiles. Stir and cook for 1 minute. Add in the baby spinach, working in batches continually stirring and tossing as to wilt the spinach.
- Stir in the coriander, cumin, and fresh cilantro to combine with the spinach and onion mixture. Next add in the cream and turn down the heat. Stir and mix to fully combine.
- Using a stick blender (or transfer to a separate blender) puree the spinach, onion, chile and cilantro mixture until fully smooth. Once the spinach mixture is completely pureed, transfer the chicken to the large dutch oven (or heavy pot).
- Turn heat to simmer the chicken in the spinach mixture. Cover and let simmer for 10 minutes.
Serve…
When I originally made this dish I served with a Keto Naan using a recipe I found on the internet here. It was very tasty and I would make again with my own tweak.
I tend to stick with simple things like serving this Chicken Spinach Curry over roasted vegetables or with riced Cauliflower.
Storage
I store the leftover Chicken Spinach Curry in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a fantastic work lunch or very quick dinner meal.
Chicken Spinach Curry
Ingredients
- 2 lb chicken breast cubed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp curry
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp olive oil
- 1 yellow onion sliced (about 1 cup)
- 1-2 serrano chile sliced (remove seeds for less heat)
- 3 cloves garlic chopped
- 2 tbsp ginger fresh minced
- 10 oz baby spinach
- 1 tsp coriander
- 1 tsp cumin
- 1 cup cilantro rough chop
- 3/4 of a cup of cream
Instructions
- Dice up chicken breast in 1-2” chunks and place in a bowl or ziploc bag. Combine the cumin, curry, garlic powder and salt. Toss the chicken in these spices and let sit for at least 5 mins.
- Heat a large dutch oven or heavy pot over medium heat and add 1 tbsp olive oil. Add in the onion and serrano chiles, then stir and cook to soften, about 2-4 mins.
- As the onions are softened, heat a separate skillet with 1 tbsp olive oil. Add the chicken to this separate skillet and brown on all sides for 3-6 minutes. Turn off heat so as to not overcook.
- Turn your attention back to the onion mixture…Next add in the garlic and ginger to the softened onion and chiles. Stir and cook for 1 minute. Add in the baby spinach, working in batches continually stirring and tossing as to wilt the spinach.
- Stir in the coriander, cumin, and fresh cilantro to combine with the spinach and onion mixture. Next add in the cream and turn down the heat. Stir and mix to fully combine.
- Using a stick blender (or transfer to a separate blender) puree the spinach, onion, chile and cilantro mixture until fully smooth. Once the spinach mixture is completely pureed, transfer the chicken to the large dutch oven (or heavy pot).
- Turn heat to simmer the chicken in the spinach mixture. Cover and let simmer for 10 minutes.
- Serve over cauliflower rice, with Keto naan bread, or on it’s own.
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
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